As more and more people join the coffee-drinking team, there are quite a few white-collar workers and university students around Front Street, and even high school students have started brewing pour-over coffee. Compared to the monotonous taste of instant coffee, today's young people clearly favor freshly ground specialty coffee, especially aromatic black coffee, and there is a wide variety of it. However, with their busy daily lives, it's hard for them to have a cup every day, so drip bags are widely recognized as the best choice.

Regarding drip bag coffee, you can directly buy ready-made products on the market. The drip bag varieties offered by Front Street include many classic flavors, such as the rich and caramelized Front Street Mandheling, the bold and balanced Front Street Brazil, the refreshing and fruity Front Street Yirgacheffe, the elegant and floral Front Street Geisha, and more.

Of course, rather than buying ready-made products, some friends pursue coffee freshness and choose to make their own drip bags at home using roasted coffee beans. This not only preserves more aroma, but the tools needed are also very simple—just prepare a grinder, drip bag filter pouches, an electronic scale, a sealer, and a small spoon.

How to make drip bags at home?

Step one: first choose a bag of coffee beans you like, then adjust the grinder to the setting corresponding to pour-over extraction and grind them into powder.

Front Street here selected a Front Street Ethiopia Yirgacheffe Red Cherry coffee bean that many friends like. The refined natural process gives Front Street Yirgacheffe Red Cherry a full berry-like sweet-tartness. When slurped at different temperatures, it shows soft berry sweetness and acidity, a fermented ripe fruit note, obvious honey sweetness, and a black tea finish, with a smooth mouthfeel. The coarseness Front Street usually uses for brewing is fine granulated sugar particle size, and the passing rate using the Chinese No. 20 standard sieve is 80%, so the corresponding setting on the electric grinder EK43s is 10, and on the hand grinder C40 it is 24.

Step two: place the ground coffee powder on the pre-prepared electronic scale, then take out the drip bag and open its mouth. Based on 10g of powder per bag, carefully scoop the coffee in with a spoon.

Step three: plug in the sealing machine, clamp the heater onto the horizontal sealing line, and make sure the opening is completely sealed. The homemade drip bag is then complete. To prevent moisture, Front Street recommends placing the finished drip bags in airtight sealed bags and storing them in a cool, dark place to avoid the loss of aromatic compounds.

How do you brew the finished drip bags so they taste good?

Many customers have fed back that after buying drip bags, no matter what they do at home, they can't brew out the flavors described above, so they asked Front Street what exactly was going on. Everyone knows that whether a cup of coffee tastes good is largely related to factors such as the freshness of the coffee beans, the parameters, and the brewing technique. If we confirm that there is no problem with the beans and the grind size has already been fixed, then if the drip bag coffee doesn't taste good, the problem is usually with the water temperature and the technique.

Before brewing, Front Street first boils water and prepares a pouring kettle, a coffee cup, and a bag of drip bag coffee you like. Front Street's drip bag coffee packs are made at 10 grams per bag. Excluding the water absorbed by the coffee grounds themselves, each bag can brew about 120–130 ml of coffee liquid.

First, boil the water in the kettle and find a taller coffee cup, such as a mug that Front Street likes very much.

Next, tear open the sealed outer packaging, take out the coffee drip bag, tear open the non-woven pouch along the dotted line above, pull apart the two ears, and gently shake so that the coffee powder inside the drip bag gathers at the bottom. Then hang them on the rim of the cup.

For the first pour, we first pour in a small amount of hot water to wet all the coffee powder, and wait about 10–20 seconds to let it bloom for a while. This helps release the gases in the coffee powder, with the aim of making the later extraction more stable.

For the second pour, pour steadily in a small stream until the drip bag is almost full, then wait for the coffee liquid to drop down. After all the coffee liquid has drained, we pour the final pour, also filling the filter bag. Front Street has measured that the total amount of water poured at this point is about 150g, so an electronic scale is not needed throughout the process. Once all the coffee liquid has finished dripping, the extraction is complete.

Before drinking, Front Street gently swirls the coffee liquid to even it out, then drinks it directly to taste the pure flavor of black coffee.

The above content is compiled by CoffeeHunters, a coffee news website.